| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Sauces, Cookbook, Low-fat | 1 | Servings | ||
INGREDIENTS
| 8 3/4 | oz | Unpeeled apricot halves in light syrup |
| 2 | tb | Brown sugar |
| 1/4 | ts | Lemon peel, finely shredded |
| 1 | tb | Lemon juice |
| 1 1/2 | ts | Cornstarch |
| 1 | Cinnamon stick, 1-1/2 inches long |
INSTRUCTIONS
Place undrained apricots in a blender container or food processor bowl. Cover; blend or process till smooth. Pour pureed apricots into a small saucepan. Add brown sugar, lemon peel, lemon juice, cornstarch, and cinnamon. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat and cool thoroughly. Remove stick cinnamon. Store any leftover sauce in a covered container in the refrigerator for up to 2 weeks. Makes about 1 cup. Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc and Bakery-Shoppe posted 6/26/97 Recipe by: Better Homes & Gardens - Favorite Desserts Made Lighter Posted to MC-Recipe Digest V1 #649 by Badams <adamsfmle@sprintmail.com> on Jun 26, 1997
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